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I’ve been gone for so long! This summer has been full of activity and now I’m getting back into the semester. I traveled a lot and also moved closer to my job. Our new apartment is beautiful and our kitchen is pretty cool.

To kick it back off, I’ll be starting with posts that were designed earlier this summer. We’ll see how much I remember!

This spicy corn lettuce wrap was awesome. I really enjoyed it a lot and it was a TON to eat! I got the recipe from Cookie and Kate. I’m kind of in love with the recipes on this blog. I loved this dish, but I wouldn’t use it as a complete meal unless you add some beans or something. It didn’t stick with you a long time, but was an amazing side dish/appetizer!

Here’s what you need:

4 large ears fresh corn

1 small onion

1/2 red bell pepper

a bunch of cherry tomatoes

fresh cilantro

1 teaspoon chile powder or regular chili powder

pinch of cayenne pepper

2 small limes

sea salt and black pepper to taste

1 head of lettuce for wraps (cabbage will also work)

1 avocado

Here’s what you do:

Cut the kernels off the corn cobs. Make sure you take off ALL the corn silk ahead of time. I did this sort of well and wished I’d done it better when all was said and done. Take the time and you’ll be pleased with the results.

Throw everything in a large-ish bowl as you go. There’s no need to separate.

Chop the onion finely. You may only want half depending on how large your onion is and how much you like onion. M doesn’t like raw onion much at all, so I didn’t use a lot.

Chop the bell pepper and add that as well as the cilantro.

It’s recommended to cut the cherry tomatoes into thin round slices. I found this difficult. I think you can cut them however you like.

Add the seasonings and juice the two limes. I would absolutely use both. It’s delicious!

Use the lettuce to wrap everything up and slice the avocado on top! MMMM!

I also went at this dish with a spoon. It’s really yummy and has a bit of a kick, which I think is really nice.

You can also top with tortilla chips, which I would recommend. We almost always have them on hand, so it was way easier for us to use them than to fry up our own. The salt was a great juxtaposition to the sweet corn flavor.